yeast dough bunnies

This is how it's done:

1. For the yeast dough, place all ingredients in a bowl and knead into a smooth dough. Cover the dough and let it rest for 60 minutes.
2. Divide the dough into equal portions on a floured surface. Take 1/3 of each portion for the ears; the remaining 2/3 is for the face.
3. For the bunny’s face, shape the larger portion of dough into a round, flatten it slightly, and fill it with a heaping teaspoon of Petrella Vegan Natur and a teaspoon of jam. Wrap the dough tightly around the filling and seal it securely so nothing leaks out.For the ears, shape the dough into a long strand, cut it in half, and bend each piece into two long bunny ears. Place the filled dough ball on a baking sheet lined with parchment paper. Tuck the base of the ears under the dough balls and press firmly. Then let the bunnies rest, covered, for another 30 minutes.
4. Bake the bunnies in a preheated oven at 170°C (convection) for 12–15 minutes, then let them cool completely.
5. Melt the chocolate coating, fill a disposable piping bag with it, and pipe a bunny face onto each bunny. Finally, dust with powdered sugar and serve.

Tip: If the yeast dough is too sticky, add a little flour. If it’s too firm, knead in a little more milk.